Sip and Savor: 6 Sweet Dessert Recipes from the Kitchens of Luxury Hotels

- Kiwi Collection, Guest Post

Since our Summer Cocktail blog was such a hit, we thought we’d follow it up with recipes for our favorite desserts from hotels around the world. We are fully aware that we skipped the main course, but let’s face it, who needs dinner?

Argentario Golf Resort & Spa: Semifreddo Dessert with Ricotta and Strawberry Sauce
This resort is best know for its beautiful greens, but its Dama Dama Restaurant serves up a dessert that might make you forget all about the golf you came here to play. Yearning for more? We’re happy to share that the hotel just launched their ‘Recipe of the Month’ section online where, you guessed it, every month they’ll publish a recipe by executive chef Emiliano Lombardelli. More on that here, but in the meantime, let’s get down to this sweet treat….

1 Egg white from a large egg
1.7 fl oz Water
1/4 cup Sugar
1.7 fl oz Fresh liquid cream
0.7 oz Candied fruit salad
0.4 oz Green pistachios without shell
7/8 cup Sheep ricotta cheese
8 Chocolate tulips (you can make or buy these, both options on Pinterest)
7 oz Strawberries
1.8 oz Sugar
Dash Citric acid powder
0.2 oz Dark chocolate (about the size of two Hersey’s kisses)

Preparation: Beat the egg whites with a bit of sugar. In a separate pan, heat the water and the rest of the sugar until 121°F, drizzle in the egg whites and whisk until cool. Mix the resulting meringue with the sieved ricotta cheese, candied fruit and pistachios. Add the semi-whipped cream and fill the chocolate tulips. Place in the freezer. For the sauce, blend the strawberries with sugar and citric acid powder, then pass through a fine mesh strainer. Melt the chocolate in a double boiler. Decorate the plate with chocolate lines and strawberry sauce, before placing your semifreddo tulip on it. Serves 8.

Las Almandas: Key Lime Pie
The Oasis Restaurant serves everything from sushi to local Mexican favorites, but we’re told it’s their Key Lime Pie that tops the list of many of their guests. It’s a classic and easy to make, but we think its appeal has something to do with Executive Chef Alejandro Aguilar Morales using the freshest ingredients, most of which are grown organically on the property, and the stunning ocean views that come with it.

Crust:
1 pack of sweet crackers
1.77 oz of butter

Filing:
9 egg yolks
1.5 cup of fresh lime juice
3 cans condensed milk
1 cup of heavy cream

Preparation: Mix crackers with melted butter in a grinder and place in pie pan. Bake at 300°F for 5 minutes or until the sides of the crust turn gold. Mix all of the ingredients of the filling until well combined. Pour over the pre-cooked crust and bake at 300°F for 35-45 minutes or until firm. Remove from the oven and let cool, and then place in the freezer for 3-5 hours. To serve, top with whipped cream and any tropical fruits you like. Chef Morales favors the fine peel of oranges, again grown on site, which he crystallize with sugar and sweet syrup.

Amankila: Banoffee Pie
Whether you choose to dine on the private secluded beach or alongside the 3-tiered pool, one would be wise to leave room for Executive Chef Liam O’Brien’s version of Banoffee Pie. With banana-infused ice cream and coconut foam, I don’t think anyone would object to you ordering it first.

Banana infused ice cream:
8 over ripe bananas (must be almost black)
3 cups full cream milk
9 Egg yolks
1 1/8 cup castor sugar
1 pod of Balinese vanilla

Preparation: Cut the bananas into 1 cm thick pieces and place in a container large enough for the milk to fit. In a separate container, bring the milk and scrapped vanilla bean to a boil then pour over the ripe bananas, cover in plastic wrap and leave to infuse for 24 hours then strain. While bringing the banana milk to a boil, in a clean bowl beat the egg yolks and sugar until thick and glossy and add the hot banana milk to the egg and sugar mix and cook until 180°F then place the mix in the ice cream machine.

Dulche de leche:
1 can of sweetened condensed milk
Pinch of salt
4 oz water

Preparation: In a saucepan place the can, with a few holes poked in the top, in the water and cook at a constant simmer for 3 hours. Allow to cool slightly before removing. Pour into a bowl and season with salt, mixing until consistent. Set aside.

Coconut Foam:
24 fl oz House made coconut cream (you could use canned coconut cream as substitute, but the flavor will never be as good as fresh coconut cream)
0.07 oz Xanthan gum
2 leaves of gelatin
1/2 cup castor sugar
Pinch of salt

Preparation: Soak the gelatin leaves in cold water until they become slightly soft. Heat 100 ml of the fresh coconut cream with the sugar and salt, and add the softened gelatin and xantham gum and blend in a upright blender for three minutes to activate the xantham. Pour into cream canister and charge, and chill completely.

Plating: Spread the Dulche de leche on the plate, add the banana ice cream and place 40 homemade shortbread biscuits cut into small circles on top. In between the ice creams put the foam from the cream canister and garnish with shaved and roasted coconut slices and 10-12 edible flowers (preferably pineapple sage flowers). Serves 10.

Convento do Espinheiro: Sericaia
This indigenous recipe dates back to the 15th century when the Monks of the Convento do Espinheiro were known to have produced some of the country’s best-known recipes. The popularity of their sweets, which include biscuits and pastries, soon spread through the region and thankfully the recipe for the traditional Sericaia remained. Like the property itself, it is full of great flavor and a rich history.

12 Eggs
2 2/3 cups Sugar
1 L Milk
12 tbsp Flour
2 Cinnamon sticks
Lemon
Powdered cinnamon

Preparation: Separate the egg whites from the yolk. Beat the yolk with the sugar, until a white cream is formed. Dissolve the flour in the milk; add the egg yolk mixture, the cinnamon sticks and the peels of half a lemon. Stir in low heat and allow to boil. Remove from heat and leave to cool. Remove the cinnamon sticks and the lemon peels. Add the egg whites (beaten). Pour into a serving dish. Sprinkle cinnamon and put into the oven at 320°F for 35 minutes.

Fairmont Pacific Rim: Panque Blonde
Located in the center of it all and home to the international jet-set, rooms at this downtown Vancouver hotel have the most amazing mountain views. Executive Chef Darren Brown drew inspiration from his travels around the world when creating the hotel’s menus and this one is a sight to see.

Braised Apricots:
6 Firm apricots
2 lbs Brown sugar
6 Whole Star anise
1 Vanilla bean, scraped and cut into 1” pieces
1 Whole Lemon, juiced
1/4 cup Honey

Preparation: Put the brown sugar in a roasting pan. Wash and cut the apricots in half removing the pits and place skin side down on the bed of brown sugar. Place the star anise and vanilla around the pan. Mix the vanilla seeds, lemon juice and honey together and drizzle over the pan. Cover with foil and bake for 15 minutes at 320°F keeping the apricots aldente. Remove from the oven and let cool covered to room temperature.

Panque Blonde:
3 1/2 Sticks of butter (room temp)
2 cups Brown sugar
2 cups White sugar
26 oz Melted white chocolate
1 tbsp Vanilla extract
10 eggs
Pinch of salt
3 1/4 cups Sifted pastry flour

Preparation: Cream the butter and sugars till they are light and soft. Stir in the melted chocolate and beat for 15 minutes. Add the eggs one at a time to combine. Stir in the vanilla. Mix the salt and flour then add all at once to the batter and mix to just combine. Pour into lined cookie sheet. Bake 350°F for 35 minutes. It will not rise very much. Let cool to room temp then chill.

Passion Fruit Curd:
1 cup Passion fruit puree
7 Egg yolks
2 Whole eggs
1 Stick of butter

Preparation: Heat the passion fruit puree and butter in saucepan. In a separate bowl, stir the yolks, eggs and sugar together. Temper the eggs with the hot puree. Return to the heat and cook to a boil stirring constantly. Pass through a sieve and chill with plastic wrap on the surface.

Hotel Teatro: Guava Fondant with Serra Cheese Ice Cream
Built on the site of a former theater in Porto, Portugal this hotel has a flair for the dramatic and plates at its Palco Restaurant are no exception. The restaurant is the heart of the hotel and home to what Kiwi Expert Daniel Szelényi calls the best dessert he’s ever had, saying, “This dessert was truly amazing. I’d suggest pairing it with a glass of port wine like the 20-year-old Ramos Pinto Tawny.” Don’t mind if we do!

Guava fondant:
14 oz of Guava jam
1 cup Sugar
3.5 oz Butter, melted
¾ cup Flour
4 Egg yolks
4 Whole eggs

Preparation: Add together the guava jam and the melted butter. Add the yolks and the eggs and mix with a wire whisk. Add sugar and the sieved flour. Pour into a greased and flowered pan and bake for 6-8 minutes at 220°F.

Serra cheese ice cream:
2 cups Serra cheese (made from sheep’s or goat’s milk)
34 oz Whole milk
7/8 cup Sugar
2/3 cup Glucose
3.5 oz Stabilizer (gelatin)

Preparation: Mix together in a pan over heat, but don’t bring to a boil. Place in an ice cream machine.

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